Slow Cooker Sunday: Coconut-curry Thai chicken soup has never been easier
This takeout fake-out soup takes the flavors I love so much about Thai food and turns them into a super-easy slow cooker meal that’s perfect for a busy day or lazy weekend.
Chicken, rice and vegetables are added to the slow cooker and cooked in a creamy coconut milk-based broth that takes minutes to prepare. I added curry and lemongrass to give this soup tons of flavor and topped it off with lots of fresh cilantro.
There's no need to leave the house for your favorite Asian flavors when Thai coconut-curry chicken soup is this easy to make.
Slow cooker Thai chicken soup recipe
For a vegetarian version, simply omit the chicken from the recipe. Tofu, garbanzo beans or portobello mushrooms would be a great substitute.
Prep time: 10 minutes | Cook time: 6 hours | Total time: 6 hours 10 minutes
- 2 (12 ounce) cans lite coconut milk
- 1-1/2 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1-1/2 tablespoons curry powder
- 1 tablespoon lemongrass paste (found in most Asian markets)
- 2 tablespoons rice wine vinegar
- 1/4 cup peanut butter
- 1 teaspoon fresh grated ginger
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- 2 large chicken breasts
- 1-1/4 cups cooked white or brown rice
- 1 large sweet onion, minced
- 1-1/2 cups diced carrots
- 1 cup sweet green peas
- Fresh lime wedges
- Fresh cilantro
- Crushed red pepper flakes
- In a mixing bowl, combine all the ingredients for the base. Mix well, and set aside.
- To the bowl of the slow cooker, add the chicken, rice and vegetables. Pour the coconut milk base on top, and cover the slow cooker with the lid.
- Set the cooker to cook on low for 6 hours, and stir on occasion.
- Once the chicken has completely cooked through, remove it from the cooker, and shred it using 2 forks. Return the chicken to the cooker, and cook for 30 more minutes.
- Serve the soup in bowls, garnished with lime wedges, fresh cilantro and a sprinkle of crushed red pepper flakes.
- Best served warm.